You are here: Home > Cuisine > Thai Vegetarian > Thai Starters > Paneer, Mushrooms and Capsicum Satay Paneer, Mushrooms and Capsicum Satay by Tarla Dalal A very famous Far Eastern specialty. Paneer, mushrooms and capsicum skewers served with a peanut marinade. 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Close 26 Nov 2013 This recipe has been viewed 60498 times 5/5 stars 100% LIKED IT 2 REVIEWS ALL GOOD Paneer, Mushrooms and Capsicum Satay recipe - How to make Paneer, Mushrooms and Capsicum Satay Tags Thai StartersPaneer Based Snacks Preparation Time: 25 Cooking Time: 15 min. Total Time: 40 mins 6Makes 6 skewers. Show me for servings Ingredients 200 gms paneer (cottagte cheese) cubes , cut into 25mm. (1") cubes4 capsicums cubed (green,red and yellow)12 large sized mushrooms (khumbh)For the peanut sauce 1/2 onion, chopped2 cloves garlic (lehsun)2 tbsp peanut butter1 tbsp brown sugar1/2 cup coconut milk1 stalk of lemongrass (hare chai ki patti)1 tsp chilli powder rind of 1/2 lemon1/2 tbsp lemon juice1 tsp oil salt to taste Method MethodFor the peanut sauce For the peanut sauce Heat the oil in a pan and fry the onions and garlic till soft. Add the remaining ingredients except the lemon juice and simmer for 10 to 15 minutes.Turn off the heat, remove the lemon grass and the lemon juice. Cool and keep aside. How to proceed How to proceed In abowl, mix the sauce with the vegetables and the paneer carefully, so as not to break them. Allow to stand for 15 to 20 minutes. Put the vegetables and the paneer alternately on six bamboo skewers. Heat the oil on a tava and place the skewers on the tava. Grill on all sides till the vegetables brown lightly. Serve with extra sauce. Tips You can use any other vegetables of your choice. You can also grill the satay on a barbecue grill.